When Sarah Lamb joined Keswick Vineyards in June, she traded restaurant walls for a food truck with a view. After years spent working in kitchens, she now looks out at the vineyard while creating a menu designed to complement what guests are sipping.
Originally from Kansas City, Lamb built her culinary career from the ground up, working her way from fast food to fine dining over 13 years. Her experience included Hotel Kansas City and Banksia, known for its internationally influenced cuisine, followed by 10 months at Marigold after moving to Virginia.
Wine, however, was new territory. Before Keswick, Lamb had not immersed herself in the world of wine, making the role an opportunity to study how different ingredients interact with various varietals. Since her start at the vineyard, she has taken the time to learn alongside the team, including winemaker Stephen Barnard. She has also experimented with incorporating wine directly into dishes, including brats served with vino-braised onions.
The truck’s menu balances regular favorites with seasonal creations. The bestselling turkey club joins house-made chicken salad, flatbreads, bruschetta, and charcuterie and cheese boards, while specials have included a blueberry and Brie grilled cheese, pimiento cheese BLT, and Margherita flatbread with burrata. Dogs even have their own pup cup topped with bacon bits and a dog bone. Moving forward, Lamb hopes to expand the menu and eventually introduce wine dinners.
“The nice thing about food is that in this world of the internet and AI and algorithms, food is always something that gets people out of the house,” Lamb said. With Keswick’s wine, music, food, and views, she says, “It’s a sensory experience.”